Clotted Cream Recipe
This specialty of Devonshire, England (which is why it's also known as Devonshireor Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.
Choose a wide-mouthed bowl
or stainless steel bowl with sloping sides. Fill it with milk, leaving
a deep enough rim free to avoid spillage. Add 20 fl double cream. Leave
in the refrigerator for at least several hours, and preferably overnight.
Mock Devonshire Clotted
Blend all ingredients in a
blender or food processor, until thick (food processor works best).
One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form. Whisk in the sour cream and sugar; continuing to beat until the mixture is very thick. Place in refrigerator and chill until it is time to serve.
NOTES : If you want to make this ahead of time, it should last 4-6 hours in the refrigerator.